Lamb Tandoori With Pureed Cauliflower.

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 3 1/2 lbs lamb shoulder blade steaks, bone in
• 1 tablespoon whole coriander seed
• 1 tablespoon whole cumin seed
• 3 cups plain yogurt
• 1 lime, juice and zest of
• 2 tablespoons smoked paprika
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground black pepper
• 3 tablespoons minced garlic
• 2 onions, thick horizontal slices
• 3 limes, cut in half
• 1 head cauliflower, trimmed at base, green leaves removed
• 1/4 cup heavy cream
• salt and pepper
• nutmeg, freshly grated
• 1 1/4 cups cilantro leaves, roughly chopped

Recipe

• 1 toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. allow to cool and then grind them in a coffee grinder that you have dedicated for grinding spices only.
• 2 combine the yogurt, lime juice and zest, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt and pepper, and garlic in a gallon sized zip-lock plastic bag.
• 3 pierce lamb steaks several times with a fork and then place in marinade, along with the onion slices and lime halves.
• 4 marinate at room temp for 4 hours, or refrigerate if marinating for a longer period of time.
• 5 while lamb is marinating, prepare the pureed cauliflower. in a large covered saucepan, steam a whole head of cauliflower in 1 inch of boiling water until crisp tender.
• 6 drain to remove as much moisture as possible.
• 7 while still hot from steaming, puree in food processor, adding cream, and salt and pepper to taste and a few grates of whole nutmeg. add in 1/4 cup of cilantro leaves and pulse until cilantro is just distributed throughout the cauliflower. keep warm.
• 8 remove the lamb, onions, and lime halves from the bag and discard the marinade.
• 9 grill lamb over high heat until medium rare. remove to a platter and tent with foil.
• 10 reduce heat to medium, then grill onion slices and lime halves until onions are tender and have caramelized.
• 11 plate the lamb steaks with onion slices, and sprinkle with remaining cilantro and juice from the charred limes. serve pureed cauliflower on the side.